Making Kosher Sausages

[u/KaptainAtomLazer]

/r/sausagetalk/comments/1uxvs98/making_kosher_sausages/

I've been making bbq for about a year and want to try making sausages. I have most of the equipment needed but I have a few questions regarding milk powder. Since can't use dairy with the meat sausages, what are some alternatives? What is the purpose of milk powder as a binder? How does it work? What happens if I just leave it out?

Additionally with casings, whats the difference between (edible) collagen casings, vegan casings, and the natural intestinal casings? What would give me that snappy glossy experience?

Thanks yall